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Friday, March 19, 2010

GLUTEN FREE KOREAN PANCAKE

Warning : Healthy Recipe Ahead!

Don't be alarmed..... I'm not turning vegetarian or vegan. But I do enjoy some vegetarian food and sometimes I'm stunned how satisfying and lip smacking they can be. I remember the the sambal tempe, the dhall curry, the spiced chickpeas, the kimchi, the chutney, the spring rolls....Oh my god I counted and I actually have 20 vegetarian dishes on my blog!!

Perhaps I'm in the process of evolving into one. Perhaps.... I'm healthy! GASP.

And the fact that she has the wonderful gift of making all her healthy food look unhealthy doesn't hurt either.

Completely gluten free this pancake uses mung beans or yellow lentils and rice and includes a whole lot of vegetables to pack in all those heavenly flavours.

It makes you feel that this is what breakfast could be. This is what lunch could be. This is what dinner could be.......this is definitely a pancake that could be. Good for you.

It is also very adaptable to tastes. You can almost add anything else you fancy or heaven forbid make it high cholesterol and unhealthy by adding prawns, minced meat or top it with a poached egg (which I tried). I can't poach an egg. I tried and it looked weird. It had entrails.

Drain them the next day and place into a blender with1 cup of water. Blitz until it becomes a thick batter like pancake batter.If too thixk add extra water a tablespoon at a time until it reaches the desired consistency.

Sprinkle the shredded zucchini with about 1 tsp of salt and let it stand for about 20 minutes. Squeeze out excess liquid.

Add all the vegetables to the batter, add salt n pepper to taste. Mix well.

Heat up pan till very hot then add 1 tablespoon of cooking oil (I used grapeseed oil) and swirl it around the pan.Ladle the mixture into the pan giving each pancake about 4 tablespoons of the mixture depending on how large or small you want the pancakes to be. I used an egg ring mould but it is not necessary at all.

When little bubbles become visible on the surface flip it over and cook until a golden brown on both sides.

Do the same with the rest of the batter.

Serve with a dipping sauce like this or with kimchi like I did or just enjoy it as is which is also perfect!!

Beautiful photos..you always make me want to make what you make..I made those Tofu beauties of yours and mine were not..You have "raw talent" as American Idol judges would say..

I should try these..I love fresh and tasty.Thank you for sharing these recipes..w/out you I would not know of them.I thank my lucky stars I found you and a few others on my travels..Not just for the food:)

Zurin, we're getting ready to go on a trip, but as soon as we get back I'm making these. They look tooo wonderful. We aren't vegetarian either, but we dont' eat that much meat. We often have meatless days without realizing it!

This is the perfect thing to serve when we want to plan a meatless day. Thanks!

I was stuck in China for a week which blocked Blogspot and facebook...the first thing I touched down in Hong Kong was to check on new entries by you girls... thanks for sharing this, I will want to make this for my sister...:)

Wow. You have twenty vegetarian recipes on your blog. Isn't that wonderful! When I think of your beautiful blog I tend to think of some of the magnificent cakes you have made. Gosh you must be healthy! These pancakes look so scrumptious zurin. A little sweet chilli sauce or garlic yoghurt and I would be in heaven. Yummo!!

I like healthy dishes such as this one ! With those pancakes, I 'm ready to turn vegetarian for ... one day !I'll try those pancakes this week end and I'm sure they'll taste great !Have a nice day !Hélène